Craving that satisfying crunch and explosion of southwest flavors you get from Chili's famous Southwest Eggrolls? Forget the drive-through and prepare for a delicious, homemade adventure! This recipe recreates that irresistible taste, bringing the restaurant experience right into your kitchen. It's surprisingly easy, perfect for a quick weeknight dinner, a fun appetizer for game day, or even a tasty lunch. Get ready to impress your family and friends with these fantastically flavorful eggrolls!
Ingredients: You'll Need These Fiesta Favorites
This recipe makes about 12 eggrolls. Adjust quantities as needed.
- For the Filling:
- 1 lb ground beef (or a leaner alternative like turkey or chicken)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet chili seasoning (or 2 tablespoons of your favorite chili powder blend)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- For Assembly:
- 1 package (12 count) egg roll wrappers
- 1/2 cup water (for sealing the egg rolls)
- Vegetable oil, for frying (or cooking spray for a healthier option)
Step-by-Step Cooking Instructions: Easy as 1, 2, 3!
1. Prepare the Filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the black beans, corn, diced tomatoes and green chilies, chili seasoning, cumin, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste. Simmer for 10-15 minutes, allowing the flavors to meld beautifully.
2. Assemble the Eggrolls: Lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Moisten the top corner with water and roll tightly to seal. Repeat with the remaining wrappers and filling.
3. Fry to Perfection: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the eggrolls to the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Cooking Tips for Eggroll Excellence
- Don't overfill the egg rolls: Too much filling will make them difficult to seal and prone to bursting during frying.
- Use a thermometer: Ensuring the oil is at the correct temperature is key to achieving perfectly crispy eggrolls.
- Work quickly: Once the eggrolls are assembled, fry them as soon as possible to prevent the wrappers from getting soggy.
Delicious Variations: Spice Up Your Southwest Fiesta!
- Add cheese: Sprinkle some shredded cheddar or Monterey Jack cheese into the filling for extra richness.
- Use different protein: Ground turkey, chicken, or even lentils can be used as a substitute for the beef.
- Make it vegetarian: Omit the ground meat and add more beans and vegetables for a hearty vegetarian option.
- Bake instead of fry: For a healthier alternative, bake the eggrolls at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
Nutritional Information (per eggroll, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 10-12g
- Carbohydrates: 25-30g
This nutritional information is an estimate and may vary based on specific ingredients and cooking methods.
Enjoy your homemade Chili's Southwest Eggrolls! This easy recipe is guaranteed to become a new family favorite. They're perfect for sharing – but be warned, they might not last long!